There's no better time of year to enjoy a warm, nourishing bowl of soup than in the fall. The air is crisp, the leaves are changing colors, and with cold weather outside, a hot serving of healthy soup is just the thing to soothe you through the winter. Rather than turning to canned soups or takeout options, why not prepare your own batch at home?

"The only way to truly know what's in the food you eat is to make it yourself," explains Mia Rigden, a chef and nutritionist with her own holistic nutrition practice, RASA. According to her, many premade soups include unhealthy additives, so while it's not always the most convenient option, making soup yourself is usually the better choice when it comes to your health. "There's something special about making it from scratch too," Rigden says. "It's a labor of love and all about building flavors," she continues.

The nutrition expert encourages her clients to make big batches of their favorite soups and freeze the leftovers so they always have a healthy meal on hand. If you're skeptical of how filling healthy homemade soups can be, don't fret. Rigden explains that by using healthy fats from ingredients like coconut milk, avocados, nuts, and olive oils, you can make a hearty, healthy soup that satisfies. You can also use bone broth instead of water for some extra creaminess and collagen protein that's also good for your skin and gut.

Roasted Carrot Miso

Courtesy of Mia Rigden

"Miso gives this soup a depth of flavor and gut-healthy probiotics," Rigden explains. She suggests looking for organic, non-GMO products when buying miso to cook with at home. "Quality makes a big difference in taste and nutrition," she says.

Place carrots and onions in a medium-sized bowl, toss with olive oil and thyme leaves.

Spread out on a baking sheet lined with parchment paper. Wrap garlic cloves in tin foil with a drizzle of olive oil and salt, and place on baking sheet with carrots and onion. Bake for 25 minutes or until browned.

Let cool for a few minutes, then add carrots, onions, and garlic to a high-speed blender with ginger, broth, and miso, and blend until smooth. Feel free to do this in batches if your blender is not big enough.

Pour soup into a pot, heat and serve. Garnish with thyme and a drizzle of olive oil.

Preheat oven to 350°F.Roughly chop cauliflower (stems, leaves and all), onion and garlic. Spread on a baking sheet with thyme sprigs and lightly coat with coconut oil, salt, and pepper. Bake for 45 minutes or until browned.All the vegetable mix to cool for a few minutes, then add cauliflower, onion, and garlic to a blender with broth and blend until smooth. Make soup in batches if your blender is not big enough.Transfer to a pot and warm to the desired temperature. Season with salt and pepper to taste.